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Grilled BBQ ribs always remind me of summer time and cottage vacations. There is absolutely nothing quite like the smell of a delicious, smoky aroma wafting across the deck!
If you are getting a little bored with heavy, bottled BBQ sauces, these Vietnamese-Influenced Grilled Pork Ribs are the perfect way to shake up your next backyard cookout. Marinated in a sweet, savoury, and incredibly fragrant blend of lemongrass, garlic, fish sauce, and apple juice, these ribs are succulent, tender, and finger-lickin’ good. Best of all? You can make them on an outdoor BBQ, an indoor grill/oven, or even in your Air Fryer!
Why You’ll Love This Recipe
The Apple Juice Secret: The acidity and sweetness of apple juice act as a natural tenderizer, breaking down the pork for a melt-in-your-mouth bite.
Incredibly Fragrant: The combination of roasted garlic and citrusy lemongrass sizzling over hot grill grates will make your neighbors jealous.
Prep-Ahead Friendly: You can marinate these the morning of, or leave them overnight. You can even freeze the ribs directly in the marinade for up to 4 months!
Ingredients You Will Need
Ditch the store-bought BBQ sauce! You can build an incredibly complex, authentic flavour profile with just a few fresh aromatics and Asian pantry staples.
The Meat:
Pork Back Ribs: 6 pounds of bone-in pork back ribs (this is usually about 2 full racks).
The Lemongrass-Garlic Marinade:
Minced Lemongrass: ⅓ cup. You can mince fresh stalks, but using frozen minced lemongrass from the Asian supermarket is a fantastic time-saver! Read here on how you can make your own.
Apple Juice: 2 cups. The secret ingredient that tenderizes the pork and adds a natural sweetness.
Premium Fish Sauce: ⅓ cup. For the best flavour, look for an amber-colored fish sauce sold in glass bottles, specifically imported from the Phú Quốc region of Vietnam.
Dark Brown Sugar: 4 Tablespoons to help caramelize the ribs on the hot grill.
Sake (Optional): ¼ cup (14.5% alcohol) to deepen the flavour profile.
Minced Garlic: 2 teaspoons (or about 2 to 3 fresh cloves).
How to Make Vietnamese Grilled Ribs (Step-by-Step)
Phase 1: Prep the Ribs
Rinse the rib racks under cold water and pat them completely dry with paper towels.
Remove the Silverskin: Place one rack vertically on a cutting board, bone-side up. Slide your finger or a butter knife under the white membrane (silverskin) on one end to loosen it. Grab the membrane (use a paper towel for better grip!) and pull it completely off the ribs. Repeat for the second rack.
Cut the Ribs: Cut between each bone to separate the rack into individual rib pieces. Place them into a large mixing bowl.
Phase 2: Mix the Marinade
In a medium mixing bowl, whisk together the minced garlic, minced lemongrass, dark brown sugar, fish sauce, apple juice, and sake (if using).
Pour the marinade directly over the individual ribs in the large bowl. Toss well to ensure every piece is completely coated.
Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours (or up to 24 hours for maximum tenderness).
Phase 3: Grill to Perfection
Preheat your outdoor BBQ, indoor grill, or oven grill feature to 350°F (177°C).
Place the individual ribs on the grill, meat-side down. Grill for 10 minutes.
Flip the ribs over and grill for another 10 minutes. Continue flipping and grilling until the meat is fully cooked, deeply golden brown, and slightly charred.
Check for doneness using a meat thermometer; 145°F (63°C). Serve hot and enjoy!
💡Pro Tips for Fall-Off-The-Bone Ribs
The 195°F Rule: Pork is technically safe to eat at an internal temperature of 145°F (63°C). However, at that temperature, rib meat will still be tough and chewy. To get that perfectly juicy, fall-off-the-bone tender bite, you must cook ribs until the internal temperature reaches 195°F (90°C)! This allows the tough connective tissues to fully melt and render.
Why Remove the Silverskin? The silverskin is a tough layer of connective tissue on the bone side of the ribs. Unlike fat, it does not melt away when cooked. If left on, it becomes rubbery and prevents your delicious marinade from penetrating the meat!
Complete Your BBQ Plate
Serve these sticky, savory ribs alongside classic side dishes to complete your summer feast!
The Classic Combo: Serve over a bed of steamed white rice with a side of stir-fried green beans.
I don’t have an outdoor BBQ. Can I still make these?
Absolutely. While nothing beats the smoky flavour of a charcoal or gas BBQ, these ribs are incredibly versatile. You can cook them on an electric indoor grill, use the grill/roast feature on your air fryer, or even bake them in the oven!
Can I freeze marinated ribs?
Yes! This is a fantastic meal-prep hack. Place the raw, cut ribs and the marinade into a freezer-safe zip-top bag. Freeze for up to 4 months. When you are ready to eat, simply let the bag thaw in the refrigerator overnight. The ribs will marinate beautifully as they thaw!
Prep and Remove Silverskin: Rinse the rib racks under cold water and pat dry with paper towels. Place a rack vertically on your cutting board, bone-side up. Slide your finger or using a butter knife under the white membrane (silverskin) at one end to loosen it. Using a paper towel for grip, grab the membrane and peel it completely off the rack. Repeat for the second rack.
Slice the Ribs: Using a sharp knife, slice between each bone to separate the racks into individual rib pieces. Place the cut ribs into a large mixing bowl.
Make the Marinade: In a medium bowl, whisk together the minced garlic, minced lemongrass, dark brown sugar, fish sauce, apple juice, and sake (if using). Pour the mixture over the ribs and toss well to ensure every piece is thoroughly coated.
Marinate: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor and tenderness.
Preheat the Grill: Preheat your outdoor BBQ or indoor grill to 350°F (177°C).
Grill the Ribs: Place the ribs on the hot grill, meat-side down. Grill for 10 minutes. Flip the ribs and grill for another 10 minutes. Continue flipping and repeating this process until the ribs are golden brown and slightly charred.
Check Temp and Serve: For doneness, use a meat thermometer (ensuring you do not touch the bone) to check that the internal temperature has reached 145°F (63°C). Serve hot over a bed of rice with stir-fried green beans or your favourite side!
The 195°F Rule (90.6°C): Pork is technically safe to eat at an internal temperature of 145°F (63°C). However, at that temperature, rib meat will still be tough and chewy. To get that perfectly juicy, fall-off-the-bone tender bite, you must cook ribs until the internal temperature reaches 195°F (90°C)! This allows the tough connective tissues to fully melt and render.
I don’t have an outdoor BBQ. Can I still make these?Absolutely. While nothing beats the smoky flavor of a charcoal or gas BBQ, these ribs are incredibly versatile. You can cook them on an electric indoor grill, use the grill/roast feature on your air fryer, or even bake them in the oven!Can I freeze marinated ribs?Yes! This is a fantastic meal-prep hack. Place the raw, cut ribs and the marinade into a freezer-safe zip-top bag. Freeze for up to 4 months. When you are ready to eat, simply let the bag thaw in the refrigerator overnight. The ribs will marinate beautifully as they thaw!
I don’t have an outdoor BBQ. Can I still make these?
Absolutely. While nothing beats the smoky flavor of a charcoal or gas BBQ, these ribs are incredibly versatile. You can cook them on an electric indoor grill, use the grill/roast feature on your air fryer, or even bake them in the oven!
Can I freeze marinated ribs?
Yes! This is a fantastic meal-prep hack. Place the raw, cut ribs and the marinade into a freezer-safe zip-top bag. Freeze for up to 4 months. When you are ready to eat, simply let the bag thaw in the refrigerator overnight. The ribs will marinate beautifully as they thaw!
